Lingzhi Mushroom, Huaishan, Goji Berry and Pork Shin Soup

Why people make this soup

Lingzhi (Ganoderma) is one of the most researched mushrooms in the world. Its polysaccharides are among the most studied bioactive compounds in traditional Asian medicine, and researchers have investigated its potential immune-supporting properties extensively. In the traditional food-therapy framework, it is considered a warming tonic that supports qi, blood, and the heart — which is why it appears in soups designed for people who are run-down, recovering from illness, or going through medically intensive periods. Nourilo pairs it here with huaishan (Chinese yam), goji berries, and red dates — three classics of everyday tonic cooking — in a long-simmered soup that is rich, earthy, and deeply restorative.

Method

1. Soak the lingzhi slices in water for about 1 hour. Keep the soaking water.
2. Blanch the pork shin in boiling water, then rinse and drain.
3. Rinse the huaishan, goji berries, and red dates.
4. Place all ingredients — including the lingzhi soaking water — into a clay pot or heavy-bottomed pot.
5. Add enough water to cover generously; bring to a boil, then reduce to a very low simmer.
6. Cook for approximately 3 hours. This is a 2–3 person quantity; use 2.4–2.7 L of water at the start if your stove runs hot, or about 6–7 bowls if using a low, gentle flame.
7. Drink the soup; eat the pork shin and huaishan.

Nourilo’s Tips

Red lingzhi (chi ling zhi) is the most potent variety but noticeably bitter; black/purple lingzhi (zi ling zhi) is milder in flavour. Nourilo personally finds black lingzhi more palatable for everyday use. This soup is well-suited to those recovering from surgery (can start 3 days after an operation), those undergoing chemotherapy or radiotherapy, and those with chronic hepatitis. It is a warming tonic — any fever, cold, or active infection means you should wait until recovered before drinking. Do not skip soaking the lingzhi; 1 hour in water is sufficient.